Vegetable Bean Soup

Vegetable Bean Soup
Sauté: 1 C Chopped celery
1 C Chopped carrot
1/2 C Chopped green pepper
1/4 C Chopped onion
1 Clove garlic, minced
Add: 2 16-oz cans Whole tomatoes, with liquid
1 15-oz can Red kidney beans, drained
1/2 tsp Basil
1/2 tsp Oregano
1/2 tsp Cumin
1 Bay leaf
1 tsp or less Salt
Cook 15 to 20 minutes. Yields about four 8-oz servings.
From Living Free, p 301. Order from HOPESource.com. 800.274.0016
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